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Have you ever looked at what is in foods these days? Have you ever wondered why life has gotten so crazy that we all rely on processed "quick" foods and fast foods? Well I have had my eyes opened recently when we started to realize our oldest child could be ADD. I decided to clean up our diets and turn out lives around. I am a woman, married to a wonderful man who supports everything I do. We have 3 wonderful children who keep us on our toes and every day when I pick them up from school the first things out of their mouths is "mommy what's for dinner" so here it is...

Friday, October 15, 2010

What to look forward to the week of 10/17

So here's my menu for this week...look forward to good food week

Mac & Cheese

Danish Meatballs
Egg Noodles

Potato Kielbasa Skillet

Ham Carbonara

Sour Cream Chicken Enchiladas
HM Rice-a-Roni

Cheesy Chicken Mac & Cheese

Wednesday, October 13, 2010

What's for dinner 10/13/10: Complements from McCormick Recipe Inspirations Shrimp & Pasta Primavera

Okay tonight's pretty Feingold friendly meal is complements of McCormick Recipe Inspirations...these things are so cute and so wonderful and this was just so good and elegant.

Shrimp & Pasta Primavera
Serves 6

1 package of recipe inspiration and that consists of:
     1 1/2 tsp dill
     1 tsp minced garlic
     1 tsp minced onions
     1/2 tsp coarse black pepper
     1/4 tsp thyme
12 oz linguine
1 lb large shrimp, peeled and devained
4 1/2 cups assorted cut-up fresh veggie
1 cup heavy cream (I used half & half)
3/4 cup chicken broth
1/2 cup fresh grated parmesan cheese
2 tbsp butter
1/2 tsp salt


1) cook pasta in large saucepan as directed on package, adding shrimp and vegetables during last 3-4 minutes of cooking.  Drain well

2) mix remaining ingredients in same saucepan.  Bring to boil, stirring constantly with whisk.  Reduce heat to low; simmer 5 minutes.  Add pasta, shrimp and vegetables; toss to coat well.

VERDICT: this is a family favorite, my family eats it all up and my hubby will take a piece of bread and sop up the sauce...this is nice enough to serve company but doesn't take a long time to cook so enjoy!

What's for dinner 10/12/10: Chicken with Creole Gravy and Rice with artichokes

So last night's Feingold friendly meal was a long time family favorite.  I made it Feingold friendly by taking out the creole spice (we can't to red pepper) and using my homemade rice-a-roni mix (in replace of the lipton rice and sauce) and it was still really good and even poor hubby's lunch I put aside was eaten by our daughter...

 Chicken w/Creole Gravy and Rice
Serves 6

6 boneless, skinless chicken breasts (about 1 1/2 lbs)
Garlic powder to taste
Black pepper to taste
1 package (4.3 oz) Lipton rice and sauce mix, mushroom flavor (I used 6 oz of homemade rice a roni mix)
2 cups fat-free chicken broth
3 teaspoons Molly McButter (I used butter buds)

Creole Gravy
1/4 cup fat-free chicken broth
1/8 cup evaporated skim milk
1/2 cup fat-free sour cream
4 tablespoons spicy brown mustard
1/4 teaspoon Cajun spices (I skipped this due to our diet)
1 1/2 teaspoons sugar
1 teaspoon Molly McButter (I used butter buds)

1) Season chicken breasts with garlic powder and pepper. Brown on both sides in skillet sprayed with nonstick cooking spray

2) Sprinkle rice and sauce mix evenly over the bottom of a 9x9 baking dish sprayed with nonstick cooking spray (make sure it's approved)

3) Place chicken breasts over the mixture and bake uncovered 35 minutes at 350ºF, or until most of the juice has been absorbed by the rice

4) While the chicken and rice are cooking prepare the Creole Gravy. In small saucepan combine all ingredients and stir over a low heat.

5) Pour Creole gravy over each chicken breast before serving

VERDICT: this is a family favorite I have been making for years...I love the sauce, it's just the right amount of sweet.  The rice is yummy and the chicken is juicy.

Monday, October 11, 2010

What's for dinner 10/11/10: Honey-Dijon Pork Tenderloin, Noodles & Baby Broccoli

So tonight's Feingold friendly meal was so good I forgot to take a photo before we dug in, so this is my son's plate after he already ate part of it LOL.  So tonight it is honey-dijon pork tenderloin with noodles & baby broccoli.  This meal is so good you can serve it to company in less than half an hour...now that's my kind of meal.

Honey-Dijon Pork Tenderloin
Serves 6

1 1/2 lb pork tenderloin
1/2 tsp salt
1/2 tsp pepper
1 1/2 tbsp olive oil
3/4 cup sliced fresh mushrooms
1 sm. onion, diced
1 1/2 tbsp butter
3 garlic cloves, minced
1 cup evaporated milk
1/4 cup dijon mustard
2 tbsp soy sauce
2 tbsp honey

1) Flatten pork slices to 1/2 in. thick; sprinkle with salt and pepper.  In large skillet over medium heat, cook pork in oil in batches until all meat is no longer pink.  Remove and keep warm.

2) In the same skillet, saute mushrooms and onions in butter until tender.  Add garlic, saute 1 minute longer.  Stir in milk, mustard, soy sauce and honey.  Return the pork to the pan; heat through.  Serve with rice or noodles.

VERDICT: very good and super easy.  My family loved it and it is all gone. Just the right amount of sweet with the honey and spice with the dijon mustard, my kids don't like regular dijon mustard but they like this. Yum Yum

Sunday, October 10, 2010

what for dinner 10/10/10: Spaghetti with Tomato-Free Marinara Sauce and Salad

Can you believe there isn't a single tomato in this sauce? On the Feingold diet one of the things you can't have on stage 1 is tomatoes.  Well I have been wanting spaghetti with a meat sauce so tonight's Feingold friendly meal is Spaghetti w/tomato free marinara sauce.

Tomato-Free Marinara Sauce
Serves 8

1 onion finely chopped
4 cloves garlic, chopped
1 lb ground beef (we used venison)
1/2 cup olive oil
3 oz of lemon juice (about 6 tbsp)
2 tbsp rice vinegar
16 oz can of beets, drained (reserve liquid)
30 oz of canned (or fresh) pumpkin puree (not pie filling)
1 3/4 cup chicken or vegetable broth
2 tsp course salt
24 grinds of black pepper
1 cup chopped fresh basil (or 1/2 cup dried basil) (I actually used italian spice mix)
3 tsp cornstarch or Arrowroot, moistened with 4 tbsp beet juice

  1. Saute on onions, garlic, meat and olive oil until onion is soft and meat is cooked
  2. Add lemon juice and vinegar, Simmer for 5 minutes
  3. Puree beets until very smooth and no lumps
  4. Add pureed beets, pumpkin puree, salt, pepper and basil to pan.  Stir until combined
  5. Whisk in the broth.  Simmer over low heat for 5 minutes, do not over cook as beets will discolor.  If sauce is too thick, add a little more broth to thin out
  6. Whisk in the moistened cornstarch.  Cook for 1 more minute and add spice to taste.
TIP: if  is it so acidic, add some sugar to it.

VERDICT: this was really good, not a tomato base but still really good.  My middle child & youngest ate 1 1/2 servings of this and told me it was delish!!!